Keto Snickerdoodle Cookies
Snickerdoodle cookies are one of my favorites around the holidays! The sour cream dough is rolled in a generous coating of cinnamon-sugar and then baked until they are lightly crispy on the outside and so soft and tender on the inside.
How to Make It
Step 1
Preheat an oven to 350 F. Mix the dry ingredients together, so the almond flour, salt and ½ cup Swerve together.
Step 2
In a mixer add the dry ingredients, then mix in the softened butter and sour cream. Stir in the egg and vanilla. Chill the dough until firm about 1 hour or until the dough is firm enough to be rolled into a ball.
Step 3
In a small bowl, combine the cinnamon and 2 T Swerve to roll the dough balls in.
Step 4
Using a small ice cream scoop, scoop out the dough and then roll them in your hands to make round balls. Place them in the cinnamon mixture until they are well coated. Place them on a baking sheet about 2 ½” apart.
Step 5
Bake for 10-12 minutes or until the outside of the cookie is firm but the inside is still soft. Let them cool on the baking sheet until firm enough to handle before moving to a cooling rack.
Ingredients
- Almond Flour – 2 cup
- Coarse Kosher Salt by Morton – ¼ tsp
- The Ultimate Sugar Replacement Granular by Swerve – ½ cup
- The Ultimate Sugar Replacement Granular by Swerve – ½ cup
- Butter – 3 tablespoon
- Sour Cream – 3 tablespoon
- Raw Egg – 1 large
- Vanilla Extract – ½ teaspoon
- Cinnamon, Ground – ½ teaspoon